Fruit Salsa with Cinnamon Chips

Donna Brown

By
@gabbiegirl

I received this recipe from my daughter-in-law, who is a great cook. This is one of my husband's favorites and has such a pretty color. It is very easy to make and fruit mixture stores well in frig. Keep cinnamon chips is container with tight fitting lid. If you have a favorite fruit, add to it, but keep in mind bananas will turn color, if not careful and not eaten immediately. Kiwi is really good in it, too. NOTE: This is great frozen. Take out of freezer a while before it's ready to be served. Serve it icy/slushy with the warm chips.


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Comments:

Method:

No-Cook or Other

Ingredients

2
Granny Smith apples, chopped
1
16 oz. can crushed pineapple, drained
1
16 oz. can peaches, chopped, in light syrup, drained
1
16 oz. package frozen (or fresh) strawberries, chopped

CINNAMON CHIPS

1
package flour tortillas
cinnamon/sugar mixture to sprinkle

Directions Step-By-Step

1
Coarsely chop all fruit and mix, set aside in container with tight fitting lid. Sprinkle cinnamon sugar mixture over flour tortilla and cut in triangles with pizza cutter. Place on parchment lined baking sheet. Bake at 250 degrees until cinnamon/sugar melts and tortilla is lightly browned. You can turn up oven heat, if you are going to watch closely as tortillas brown quickly. Repeat tortillas for as many as you need. Serve with fruit salsa. (It is really good when tortilla chips are warm and salsa is slushy cold.) If it's not possible to have chips warm, it's still great.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Fruit
Regional Style: American
Collection: Let's Have A Picnic
Other Tag: Quick & Easy